Calabrian Chili Tuna Pasta Puttanesca
Ingredients
- 2 Tablespoons olive oil
- 2 Tablespoons anchovy paste
- 3 cloves garlic, grated
- 2 Tablespoons capers, drained
- 15 pitted kalamata olives, sliced
- 2 – 5 oz. cans Genova Yellowfin Tuna in Calabrian Chili Infused Olive Oil, oil reserved
- 8 oz. whole wheat spaghetti, prepared according to package instructions reserving 1/4 cup of the starchy cooking liquid
- 1/4 cup minced Italian parsley
- salt and pepper, to taste
- parmesan cheese, to serve
- (Optional) red chili flakes
Description
- Pre-heat a large, 2-inch skillet over medium high heat and drizzle with olive oil. Add anchovy paste to the hot pan and stir to release flavors, about 60 seconds.
- Stir in garlic and heat until fragrant, about 30 seconds, before stirring in the sliced kalamata olives and capers.
- Remove pan from heat and toss in tuna and warm, cooked pasta along with reserved starchy cooking liquid.
- Add minced parsley and the reserved Calabrian chili infused olive oil and toss once again before checking for seasoning. Adjust accordingly with salt or pepper as needed.
- Serve with parmesan cheese or optional red chili flakes.
